When I was brainstorming for this month’s #chocolatelove bloghop, I knew that I’d have to incorporate some raw treats into my posts. Today is Raw Wednesday, and I have this intriguing and awesome cookie recipe for you! Red Velvet is the quintessential Valentine’s Day dessert, so why not change it up a bit? This delicious cookie is soft, moist, full of flavor and nutrients, and of course, eye-catching.
Who would have thought that with such simple ingredients you could get such a stunning and delicious recipe? Just make sure you have some level of patience, that way you don’t eat the cookies right out of the dehydrator before they’re ready! I find that I have a “problem” with doing that, but I just tell myself it’s for quality assurance. 😉
Servings: Makes Roughly 28 Cookies (depending on size)
- 2 Cups Raw Almonds, Soaked in water for 2+ hours
- 1/2 Cup Goji Berries, Soaked in water for 30+ minutes
- 1/2 Cup Raw Cacao Powder, I use Navitas Naturals Cacao Powder
- 1/3 Cup Raw Beet Juice, I juiced 1 avg.-sized Beet to get this amount of juice
- 1/3 Cup Maple Syrup
- Pinch of Sea Salt
- 1 Cup Raw Cashews, Soaked in water for 2+ hours
- 1/3 Cup Water
- 1 Tbsp. Lemon Juice
- 1 Tbsp. Coconut Oil
- 2 Tbsp. Maple Syrup
- 1/4 tsp. Vanilla Extract
- Pinch of Sea Salt
- Place almonds, goji berries, cacao powder, beet juice, maple syrup and sea salt into a food processor and turn on for 1-2 minutes. Scrape the batter off of the sides of the processor so that the texture is even. Pulse processor until the dough forms a ball or starts to clump.
- Get out two trays for your dehydrator and line with paraflexx sheets. Using cookie cutters (or just your fingers), shape out cookies to be roughly 3/8″ thick and 2-3″ in diameter.
- Once all of the cookies are formed, dehydrate them at 110°F for 5 hours. Test to see if you can peel them off the paraflexx sheets without any batter sticking to them and flip the cookies over. Dehydrate for an additional 3 hours.
- Before the cookies are done dehydrating, in a high-speed blender, pureé raw cashews, water, lemon juice, coconut oil, maple syrup, vanilla extract, and sea salt together to make a very smooth icing. You may need to add a little extra water to blend thoroughly. Place icing into a ziploc bag and refrigerate it until the cookies are done.
- Cut a 2mm. wide hole into the corner of the icing bag and decorate the red velvet cookies however you’d like. I recommend doing this right before you serve them; in my experience, the cashew icing will become more translucent a couple of hours after you ice the cookies. But, they will still be delicious!
Enjoy these yummy, raw treats with a glass of Homemade Almond milk after a wonderful V-day dinner, or anytime, really! I have a designated omnivore that does taste-testing for me once recipes are done so that I know everyone will like it, and she loved these! I prefer them when they’re straight out of the dehydrator, but they are still very tasty once they’ve cooled down.